I came up with a recipe that I love, but tweak it to suit yourself. I suggest you peel the tomatoes, then shake out the seeds. These don’t purée well and you’ll get bits on your tongue. However, they are extra fibre, so if you don’t mind them, save yourself a little work.

Put the tomato, carrot, beet, spinach, parsley, red pepper, celery, onion, and water into a large saucepan. Bring to boil, cover, reduce heat to simmer, and let cook for 20 minutes. Stir now and then. Turn off burner and let mixture cool with cover on.

Pour into a blender or food processor and purée. Add in lime juice, Tabasco, Worcestershire, and sea salt. Blend on low speed. Adjust seasonings, if needed.